2 pounds white chocolate (I used white chocolate chips)
30 small peppermint candy canes
Line a large jelly roll pan with tin foil, set aside.
Unwrap the candy canes and, in batches, put them inside a zip lock bag. Using a rolling pin, meat mallet, or other similar heavy object, give the candy canes a good smack, breaking them into small pieces, but not into dust.
Melt the white chocolate. There are a couple of methods. One is to put the chocolate into a microwave-safe bowl, and on medium heat, heat them for five minutes, stirring occasionally, until the chocolate is melted and smooth.
Personally, I have better luck jimmying up a double boiler a pot filled with simmering (but not boiling) water, with a pyrex-type bowl set so that the rimmed lip of the bowl is over the edge of the pan. (The bowl is not resting inside the pot of hot water; it is above the water.) Stir until the chocolate is mostly melted, remove from the heat source and continue stirring until all the chips are melted and the chocolate is smooth. Take care not to allow any water inside the chocolate, or the chocolate will seize, become quite disagreeable, and you will have to start over again.
This starts to set up pretty fast, so working quickly, mix in the broken candy canes into the white chocolate and give it all a good stir to combine. Pour the mixture onto the tin-foiled lined cookie sheet and spread in an even layer. Let cool in the refrigerator, maybe an hour or so. When thoroughly cool, remove the pan from the fridge and give the pan a sharp smack on the counter to break up the candy. I use a knife and try cutting it into regular sized pieces, which doesn't exactly work, but I find that I don't get as many itty bitty irregular pieces.